Rice Pan with Egg Custard and Vegetables

Ingredients

• 4 eggs
• 1 yolk
• 1 tbsp sugar
• 1 tsp soy sauce
• Salt
• 300 g long-grain rice
• 150 g green peas (frozen)
• 3 Carrots
• 1 red bell pepper
• 1 green bell pepper
• 150 g Mushrooms
• 150 g pickled corn (canned)
• 1.5 cm fresh ginger
• 1 Garlic clove
• soy oil
• soy sauce
• 1 tsp Sambal oelek

Instructions

1. 1.

   Whisk the eggs with the yolk. Stir in sugar, soy sauce and a pinch of salt until the sugar dissolves but do not whip the mixture into foam. Lightly coat a small rectangular pan with oil, pour in the egg mixture, cover with foil and set in a near-boiling water bath to cook for 30 minutes.

2. 2.

   Cook the rice in 600 ml boiling salted water for about 20 minutes.

3. 3.

   Thaw the peas. Peel and julienne the carrots. Wash the bell peppers, halve them, remove seeds and white membranes, then slice into thin strips. Clean the mushrooms with a kitchen towel, wipe off dirt, and slice thinly. Drain the corn.

4. 4.

   Peel and finely chop the ginger and garlic. Stir-fry in a hot wok with oil until fragrant. Add the remaining vegetables (except the corn) and stir for 3 minutes. Mix in the rice, cook for another 4 minutes while stirring, then season with soy sauce and Sambal oelek. Halve the corn, mix it in and warm through.

5. 5.

   Remove the egg custard from the pan and cut into long, narrow strips.

6. 6.

   Serve the vegetable rice in bowls garnished with the egg custard strips.